Marinated Zucchini and Red Pepper
Source of Recipe
Internet
List of Ingredients
4 medium zucchini, trimmed and sliced paper-thin
2 red bell peppers, stemmed, seeded, and sliced paper-thin
6 ounces sharp greens, such as watercress or arugala, rinsed, patted dry, and stemmed
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1 long loaf of French bread, cut into quarters and split
2 ounces Parmigiana-Reggiano, shaved paper-thin
Recipe
The day before: Put the sliced vegetables and watercress in a large bowl. Whisk together the balsamic vinegar and the olive oil to make a dressing. Season to taste, but be generous with the salt and hot red pepper. Toss the contents of the bowl with this, making sure that none of the zucchini rounds have clumped together. Cover with plastic wrap and refrigerate overnight.
The following day: Remove the marinating vegetables from the refrigerator about an hour before making the sandwiches. Then, retoss the salad and divide it among the sandwiches, including all the juices. Layer each with a fair share of the shaved cheese.
Serve open-face.
Helpful Hints
The simplest way to get paper-thin shavings of Parmesan is to use a vegetable peeler.
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